This Balsamic Roasted Mushroom Risotto recipe is dedicated to my dad. He absolutely despises mushrooms. When I mentioned this recipe he said “the balsamic roasted part sounds good.” I’m convinced that if he’d just give mushrooms an unbiased try he wouldn’t think they are nearly as horrible as the memory his mind has conjured up and elaborated upon for the better part of his life.
Roasting the mushrooms for this risotto brings out such depth of flavor that sauteing alone can’t. Combined with the flavors of olive oil garlic, rosemary, and balsamic vinegar, these mushrooms are incredibly rich tasting.


If you are like my dad and don’t care for mushrooms, I think this just might be the perfect recipe if you are willing to give them another chance.
Balsamic Roasted Mushroom Risotto
adapted from Taste As You Go and Allrecipes
- 24 ounces mushrooms (white, cremini, baby portabella or a mixture)
- 2 tablespoons olive oil, divided
- 3 cloves garlic, thinly sliced
- 1 tablespoon balsamic vinegar
- 2 teaspoons fresh rosemary, finely chopped
- 1 cup arborio rice
- 2 shallots, diced
- 3 cups chicken or vegetable broth
- 1 cup water
- 1/4 cup dry white wine
- 1 tablespoon butter
- 2 tablespoons freshly grated romano cheese
- sea salt and black pepper, to taste
Preheat oven to 400 degrees F.
Remove stems from mushrooms (discard) and thinly slice the mushrooms. Combine with garlic and rosemary. Toss with 1 1/2 tablespoons olive oil and balsamic vinegar. Place on a foil lined baking sheet, spreading the mixture out, and roast for 20 minutes.
Meanwhile, combine the broth and water in a saucepan over medium-low heat until warmed. Heat the remaining oil (1/2 tablespoon) in a large saute pan over medium-high heat. Saute the shallot, about 1 minute. Add the rice, stirring to coat with oil, and cook about 2 minutes. When the rice begins to take on a light golden color, pour in the wine, stirring constantly until the wine is fully absorbed.
Add half of broth and water mixture to the rice a 1/2 cup at a time, stirring continuously, until the liquid is absorbed, about 10 minutes. Stir in the roasted mushrooms and any accumulated juices. Add the remaining broth mixture to the rice a 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 10 minutes more.
Remove from heat and stir in the butter and romano. Season to taste with sea salt and black pepper. Serve immediately.
Becca
Tuesday 23rd of February 2010
I'm going to make this tonight! Looks like a great recipe- I love how you roasted the mushrooms before adding them to the risotto. Very unique and intriguing. Thanks for sharing this!
Sarah
Monday 25th of January 2010
Oh how I wish my husband liked Mushrooms. I would make this for sure.
Jenna
Friday 22nd of January 2010
i've been wanting to roast with balsamic since i saw giada roast onions on foodnetwork. this makes me want to try it out with mushrooms. i love that my boys eat them already at 3 and 5, that means i get to cook with them often. hoot hoot for the super mushroom!
Kitchen Monki Dan
Friday 22nd of January 2010
Looks light and delicious! my one and half year old was recently introduced to risotto and she loves it :)
Kurdistan
Friday 22nd of January 2010
Looks delicious love to try it